Ravello Rosso Riserva


Grape varieties:
70% Piedirosso (locally known as per ‘e palummo) and 30% Aglianico

Zone of origin:
Ravello and Scala

Exposure and altitude:
Coastal terraces set 300/400 metres above sea level with south/south-west exposure

Soil composition:
Dolomitic-limestone rock

Cultivation system:
Pergola and/or atypical radial, espalier

Plant density:
5000-7000 vines per hectare

Grape harvest yield per hectare:
Approx. 6 tons per hectare (1.3 kg per plant)

Harvesting time:
Last ten days of October. Hand-picked.

Vinification technique:
The grapes are harvested when fully ripe and are destemmed and crushed before undergoing fermentation with intense maceration for 20 days, followed by malo-lactic fermentation and development in new French oak barriques

Maturing technique and duration prior to bottling:
12 months in new French oak barriques

Organoleptic characteristics:
Red with garnet hues, intense aroma of forest fruit jam. Smooth and well-balanced taste with a liquorice, vanilla and spicy finish.


  • "Super Tre Stelle" Guida Oro I Vini di Veronelli 2013